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4.88 from 8 votes
Chicken Enchilada Soup Bowl

Crock Pot Chicken Enchilada Soup

7 7 7
WW Freestyle: 3
Prep Time10 mins
Cook Time3 hrs 20 mins
Total Time3 hrs 30 mins
Packed with chunks of chicken, tomatoes, beans, and corn, this is the perfect easy and filling weeknight meal. 
Course: Soup, Dinner
Cuisine: American, Mexican/Southwest
Servings: 8 serves
Calories: 267


  • 1/2 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1 tablespoon chili powder
  • 1 teaspoon sweet paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 can (19 ounces) red enchilada sauce
  • 1 can (15 ounces) corn, rinsed and drained
  • 1 can (15 ounces) black beans or red kidney beans, rinsed and drained
  • 2 cans (14 ounces each) diced tomatoes
  • 4 cups low sodium chicken broth
  • 4 boneless, skinless chicken breasts
  • 1 bay leaf
  • 1/3 cup low fat white or yellow shredded cheddar cheese, plus more for serving
  • 1/4 cup heavy cream
  • sour cream, for serving
  • fresh chopped cilantro or parsley, for serving
  • sliced lime, for serving
  • Other toppings may include sliced avocados and crushed tortilla chips


  • Heat olive oil in a skillet; add onions and cook for 3 minutes.
  • Stir in the garlic and season with salt, pepper, chili powder, paprika, cumin, and garlic powder.
  • Pour in 1/3 cup of the enchilada sauce; scrape up all the bits at the bottom of the skillet and pour it all into the bowl of your Slow Cooker/Crock Pot.
  • Combine the remaining enchilada sauce, corn, beans, diced tomatoes, chicken broth, and bay leaf in the crock pot; stir.
  • Arrange the chicken breasts on top.
  • Cover and set on LOW for 6 hours, or until chicken is cooked through. OR set it on HIGH for 3 hours, or until chicken is done.
  • Remove chicken from the crock pot and shred it.
  • Stir it back into the slow cooker.
  • Stir in cheese and heavy cream.
  • Ladle soup into bowls and top with sour cream, cilantro, limes, and cheese.
  • Serve.


WW FREESTYLE POINTS: 3 (Extra soup toppings not included)
  • Store in airtight containers and keep in the fridge for up to 4 days.
  • Transfer the COMPLETELY cooled soup to freezer bags, and keep in the freezer for 2 to 3 months.
  • To thaw, take out from the freezer the night before and set it in the refrigerator overnight. 
  • Reheat in a soup pot over medium heat. 
Nutrition Facts
Crock Pot Chicken Enchilada Soup
Amount Per Serving
Calories 267 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g10%
Cholesterol 47mg16%
Sodium 1154mg48%
Potassium 768mg22%
Carbohydrates 29g10%
Fiber 6g24%
Sugar 7g8%
Protein 22g44%
Vitamin A 775IU16%
Vitamin C 15.1mg18%
Calcium 90mg9%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: slow cooker recipes, crock pot chicken, enchiladas recipe, soup recipe, chicken enchiladas, slow cooker soup